Go Back
+ servings
Tomato and Burrata Penne Pasta in an enameled cast iron frying pan.

Tomato and Burrata Penne Pasta

Tomato and Burrata Penne Pasta is a quick and light homemade Italian meal that the whole family will adore. So easy and delicious with fresh herbs, al dente pasta and creamy burrata.
Course Main Course
Cuisine Italian
Keyword Burrata Pasta, Tomato Penne Pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 386kcal
Author Heather


For the Pasta

  • 1 lb penne pasta
  • 5-6 quarts water *See Note #1 below

For the Sauce

  • 1 med brown onion *diced, about 1 cup
  • 2 tbsp minced garlic *about 4-6 garlic cloves
  • 4 tbsp extra virgin olive oil *divided
  • 1 28 oz can diced tomatoes *with juice
  • 1/2 cup fresh oregano *roughly chopped
  • 3 springs fresh basil *roughly chopped or torn, about 1/2 cup, See Note #3 below for amounts of dried herbs
  • salt & pepper *to taste, See Note #2 below
  • 2 8oz Burrata balls



  • Bring a large pot of water to boil. Once boiling, add in salt and pasta. Cook to al dente following instructions on package making sure to stir occassionally. Drain and set aside.


  • Meanwhile, heat a large frying pan over medium high heat. Add 2 tbsp oil and sauté onions until softened, about 3-4 mins. Add in garlic and continue sautéing until onions reach semi-translucent stage, about another 2 mins.
  • Raise heat to high and stir in diced tomatoes along with juice. Sprinkle in salt and pepper. Stirring frequently, cook tomatoes until they have softened, about 7-8 mins.
  • Add in the remaining olive oil and fresh herbs. Continue simmering for 2 minutes.
  • Take off heat and stir in al dente pasta. Add burrata. Serve desired amount of cheese per portion.


Recipe Notes
Note #1- Cooking the pasta in heavily salted water helps to flavor the pasta without the risk of too much sodium. 
Note #2- Use approximately 1/2- 1 teaspoon of salt and 1/8 teaspoon of black pepper. 
Note #3- Use 2- 2 1/2 tablespoons of both dried oregano and basil to replace the fresh herbs. If sensitive to either of these herbs knock the amount down to 1 tablespoon. 


Calories: 386kcal | Carbohydrates: 62g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 6334mg | Potassium: 256mg | Fiber: 4g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 3mg